🥒 How I turn a pantry byproduct into dinner

A recipe for a crispy pickle brine tofu.

Reusing a byproduct, like yogurt whey or pickle brine, is one of the most satisfying things. The versatility of pickle juice makes it a pantry staple for me; the vinegar brine can be left in the fridge for months and then easily reinvented as a tofu marinade. Crisped up in a cast-iron pan, I have been incorporating the tofu into meals the way one might with grilled chicken—one night with sautéed collard greens and Royal Corona beans, another night with crispy baby potatoes and a green salad. This crispy, juicy, and deeply flavorful tofu is already becoming a mainstay in my weeknight dinner lineup. I hope you enjoy!

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Crispy pickle brine tofu

Freshly made tofu takes this recipe over the edge—in NYC, I purchase from Fong On, but an organic option from Nasoya or House Foods works just as well!